Cours de gastronomie moléculaire n°1 Culinary Science, Technology and Technique - How Are they Linked?
Book 19,80 €
Le lait, la vache et le citadin From the 17th to the 20th Century
Book 49,70 €
Les intermittents du bio For a Pragmatic Sociological View of Emerging Food Choices
Book 35,50 €
Salmonidés d'aquaculture From Production to Plate
Book 40,60 €
Les fruits et legumes dans l'alimentation Issues and Factors Determining Consumption
Book 20,30 €
La nourriture des Français From the mastery of fire to the 2030s
eBook 19,99 €
Balade au pays des fromages Cheesemaking traditions in France
Book 28,40 €
La cuisson-extrusion A French-English-German Vocabulary
Michèle Le Bars, Annick Bouroche
eBook 18,99 €
Stored Malting Barley: Management of Quality Using an Expert System Reims (France), May 28-29, 2001
Book 43,60 €